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TABLE OF CONTENTS
Important Safeguards . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2-3
Features and Functions . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4-5
How to Operate
Before First Use . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
Pressure Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6-7
Warm Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8
Brown Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8-9
Steam Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9-10
Slow Cook Setting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Delay Time . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Cleaning/Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . .11-12
Recommended Cooking Times . . . . . . . . . . . . . . . . . . . . . . .12-13
Hints and Tips . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . .back cover
■
To ensure the best cooking performance when cooking under pressure,
always use at least 1
1
/2 cups of water or liquid in your recipes to
enable enough steam to be created to produce pressure.
■ Frozen foods can be cooked in a pressure cooker. Add appoximately
10 minutes to every inch of thickness.
■
When using the pressure settings, the timer should not begin counting
down until there is enough pressure.
■
When cooking under pressure, if you are unsure of the cooking time, it
is better to under cook and use the quick release method and check for
doneness. If not done, continue cooking under pressure.
■
Never fill the Pressure Cooker more than half full with food or
2
/3 full
with liquid. The pressure cooker must have enough liquid to steam or
the food will not cook properly.
■
If the electric circuit is overloaded with other appliances, your
appliance may not operate. The pressure cooker should be operated
on a separate electrical circuit.
■
Tougher, less expensive cuts of meat are better suited for the pressure
cooker because cooking under pressure breaks the fibers down for
tender results.
■
Fresh fruit should be cooked on low pressure.
■ Add a tablespoon of oil to the water to reduce the amount of foaming
that beans produce.
HINTS AND TIPS
